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Research article

First published 2005-02

Screening for Antifungal Activity of Some Essential Oils Against Common Spoilage Fungi of Bakery Products

M. E. Guynot, S. MarÍn, L. SetÚ [...]

Food Science and Technology International

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Research article

First published 2022-07

16S rRNA Based Profiling of Bacterial Communities Colonizing Bakery-Production Environments

Dechamma Mundanda Muthappa, Sakshi Lamba, Sathesh K. Sivasankaran [...]

Foodborne Pathogens and Disease

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Research article

First published 2022-9

Triticale flour in bakery and rusk products

Svetlana Leonova, Elena Badamshina, Elena Koshchina [...]

Food Science and Technology International

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Research article

First published 2023-3

Exploring the possibilities of some selected flour blends for the development of bakery products: Comparison with some physicochemical and functional properties of wheat flour

Fabian Ugwuona, Anthony Ukom, Bridget Ejinkeonye [...]

Food Science and Technology International

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Case report

First published 2022-3

Entrepreneurship and Innovation in the Bakery Industry: A Case Study of Ganesh Bakery

Mokhalles M. Mehdi, Sandip Rakshit, Tridib Ranjan Sarma [...]

FIIB Business Review

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Research article

First published 1979-3

Marketing of Bakery Products

M. N. Jakate, A. K. Ganguly

SEDME (Small Enterprises Development,Management & Extension Journal): A worldwide window on MSME Studies

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Research article

First published 2016-12

Fibre concentrate from artichoke ( Cynara scolymus L .) stem by-products: Characterization and application as a bakery product ingredient

Maroua Boubaker, Abdelfatteh EL Omri, Christophe Blecker [...]

Food Science and Technology International

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Research article

First published 2025

Apple peel flour instead of sugar in sponge cake: Nutritional,sensory,physical,and microbiological evaluation

Vilma Quitral, Matías Cueto, María-Teresa Pérez [...]

Food Science and Technology International

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Research article

First published 2020-1

Physicochemical and sensory evaluation of biscuits enriched with chicory fiber

Eva Ivanišová, Beáta Drevková, Marián Tokár [...]

Food Science and Technology International

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Research article

First published 2020-1

Application of rich in β-glucan flours and preparations in bread baked from frozen dough

Kurek Marcin Andrzej, Moczkowska Małgorzata, Karp Sabina [...]

Food Science and Technology International

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